In a mixing bowl or glass jar, whisk together the chia seeds, almond milk, maple syrup, and vanilla extract.

Let the mixture sit for 5 minutes, then whisk again to break up any seed clumps.

Gently fold in half of the fresh raspberries, lightly mashing them with a spoon to incorporate flavor.

Cover and refrigerate for a minimum of 2 hours, or until the chia seeds have fully absorbed the liquid and reached a pudding-like consistency.

Garnish with the remaining fresh raspberries and serve cold.